Pumpkin Almond Butter Freezer Fudge

Ingredients

• 2/3 cup all-natural almond butter (drippy)
• 1/4 cup + 2 tablespoons melted coconut oil
• 1/2 cup pumpkin puree
• 1/4 cup maple syrup
• 1 teaspoon ground cinnamon
• pinch of salt
• 2 tablespoons mini chocolate chips (optional, for topping)

Steps

1. 1

   First, line a square cake pan with parchment paper. Set aside.

2. 2

   Next, place almond butter and melted coconut oil in a medium bowl and mix until combined. Then, add pumpkin puree, maple syrup, ground cinnamon, and salt and mix again.

3. 3

   Transfer into cake pan and use a spatula to spread out evenly. Top with mini chocolate chips and more sea salt.

4. 4

   Place in freezer for 2-4 hours or until solid. Remove from freezer and let sit for 5 minutes before removing from pan. Use a sharp knife to cut into squares.